Smokey Lamb & Cheesy Potato Top Pie

Name: Smokey Lamb & Cheesy Potato Top Pie with Spinach & Rocket Salad
Total time: 30m
Yield: 2
Ingredients: 1 Red Onion; 250 g Lamb Mince; 1 packet Chopped Potato; 1 packet Totara Tasty Cheddar; 1 Carrot; 1 packet Tomato Paste; 1 sachet Chicken-Style Stock Powder; 1 packet baby spinach & rocket mix; 1 sachet Kiwi Spice Blend; 1 packet Rosemary; 1 drizzle olive oil; 40 g butter; 2 tbs milk; ½ cup Water; 1 drizzle vinegar (balsamic or white wine)

with Spinach & Rocket Salad

4.5(60)

Recipe Development TeamUpdated on January 21, 2026

Get up to $175 off + Free Extras for 8 weeks

Calories

698 kcal

Protein

44.2g protein

Difficulty

Easy

Allergens:

Sulphites
Milk

This classic shepherd’s pie comes together quickly, with lamb and veg seasoned with our smokey Kiwi spice blend. Finished off with a cheesy potato top, watch as it bakes to golden perfection in the oven. This one will be gobbled down in record time!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Red Onion

250 g

Lamb Mince

1 packet

Chopped Potato

(Contains: Sulphites; )

1 packet

Totara Tasty Cheddar

(Contains: Milk; )

Carrot

1 packet

Tomato Paste

1 sachet

Chicken-Style Stock Powder

1 packet

baby spinach & rocket mix

1 sachet

Kiwi Spice Blend

1 packet

Rosemary

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

½ cup

Water

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2920 kJ

Calories698 kcal

Fat48.5 g

of which saturates28 g

Carbohydrate52.4 g

of which sugars8.6 g

Dietary Fibre7.7 g

Protein44.2 g

Sodium1380 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Dish

•Large Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a
generous pinch of salt.
• Cook chopped potato in the boiling water over high heat until easily pierced
with a fork, 8-10 minutes. Drain and return to the pan.
• Add the butter and milk to potato and season with salt. Mash until smooth.
Cover to keep warm.

• Meanwhile, finely chop carrot and onion (see ingredients).
• Pick and finely chop rosemary leaves (see ingredients).
• Grate Totara Tasty Cheddar.
• Heat a large frying pan over high heat. Cook lamb mince (no need for oil!),
carrot and onion until just browned and softened, 6-7 minutes.
• Reduce heat to medium, then add Kiwi spice blend and tomato paste and
cook, stirring until fragrant, 1 minute. Stir in chicken-style stock powder
and the water. Simmer until bubbling, 1-2 minutes. Season to taste with
salt and pepper.

TIP: Add a dash of water if the mince looks dry!

• Preheat grill to high.
• Transfer lamb filling to a baking dish, then evenly top with mashed potato.
• Sprinkle over tasty cheese. Grill pie, until lightly golden, 8-10 minutes.

TIP: Grills cooke fast, so keep an eye on the pie!

• While the pie is grilling, in a medium bowl, combine spinach & rocket mix
with a drizzle of olive oil and vinegar. Season to taste.
• Divide smokey lamb and cheesy potato top pie between plates.
• Serve with spinach and rocket salad. Enjoy!